Twix Bar Cookies
Indulge in the irresistible combination of buttery shortbread, luscious caramel, and a smooth chocolate topping with these homemade Twix Bar Cookies! This easy-to-make recipe brings all the flavors you love from the iconic candy bar into a decadent dessert that's perfect for sharing—or not. The crisp shortbread base is baked to golden perfection, then topped with a creamy, melt-in-your-mouth caramel layer and finished with a glossy layer of semi-sweet chocolate. These no-fuss, crowd-pleasing treats come together with simple pantry staples and require minimal prep time, making them an ideal choice for holiday parties, bake sales, or an indulgent snack craving. With their perfect balance of textures and rich flavors, these Twix Bar Cookies are sure to become your new favorite dessert bar recipe!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 14 ounces Soft caramels (store-bought or homemade)
- 2 tablespoons Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and light, about 2-3 minutes. Mix in the vanilla extract.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until combined and a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form a compact layer. Prick the dough all over with a fork to prevent bubbling during baking.
Bake in the preheated oven for 20-25 minutes or until the shortbread is lightly golden. Remove and let cool completely in the pan.
While the shortbread cools, prepare the caramel layer by melting the soft caramels and heavy cream together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.
Pour the melted caramel evenly over the cooled shortbread layer, spreading it out with a spatula. Chill in the refrigerator for 30 minutes to firm up.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 20-second increments, stirring after each interval until smooth and glossy.
Spread the melted chocolate evenly over the chilled caramel layer. Use an offset spatula for a smooth finish. Chill again for 15-20 minutes, or until the chocolate is set.
Once fully set, remove the Twix Bar Cookie slab from the pan using the parchment paper overhang. Use a sharp knife to cut into bars or squares.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
5956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.0 g | 442% | |
| Saturated Fat | 211.9 g | 1060% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 692.0 g | 252% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 435.7 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 282 mg | 22% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
